Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions

Abstract

Mayonnaise is an oil in water emulsion of egg, oil and an acid, worldwide consumed. The major chal-lenges of the mayonnaise industry include searching for an alternative protein source. This study evaluatesan alternative protein source, yeast protein extract (YPE), to replace egg in the mayonnaise model. Fur-thermore, the natural ability of phenolic compounds (PCs) to bind to proteins was studied to enhance theemulsifying capacity of YPE. The mayonnaise-like emulsions were characterised according to theirrheology, texture and colour profile. There were no differences in rheological parameters between theYPE emulsion (G’ at 1 Hz 785 15 Pa) and onion powder emulsion (G’ at 1 Hz 785 15 Pa) com-pared with the commercial mayonnaise (CC, G’ at 1 Hz 747 16 Pa). In general, the emulsions obtainedwith YPE and YPE-PCs were found to have similar viscoelastic and viscosity properties to the CC. Interms of texture profile (firmness) the blueberry powder (0.574 0.036 N), grape seed extract (0.497 0.061 N) or wine extract (0.626 0.128 N) YPE emulsions were equal to CC (0.561 0.031 N). Asa result, some of the mayonnaise-like emulsions developed could be alternatives to CC regardingphysical–chemical properties.